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Ingredients:
For the shrimp
1lb 16-20 tiger shrimp
Court-bouillon
This is a flavored and very aromatic liquid for poaching or quick-cooking foods
2 Celery Stalks
1 Carrot
1 Medium white onion
1 Lemon
½ Cup white wine
2 Bay leaves
½ tbsp whole black pepper corns
1 Sprig fresh thyme
1 Sprig fresh parsley
6 Cups water
Instructions:
Peel and devein the shrimp, refrigerate for later use. Chop celery, onions, and carrots to a medium dice. In a medium sauce pan
add the chopped vegetables, cut the lemon in half and squeeze the juice in, add the rest of the ingredients and bring to a boil. Add
the shrimp and cook for about 4 minutes. Once the shrimp are cooked, remove from the pot, cool, cut the shrimp in to small bite
size about 3 pieces per shrimp refrigerate. Discard the cooking liquid.
Marinade:
1 cup freshly squeezed orange juice
2 cup freshly squeezed tangerine juice
3 limes juiced
1 lemon juiced
1 ripe mango finely diced
3 plumb tomatoes seeded and small dice
½ red onion small dice
3tbsp chopped cilantro
½ jalapeno seeded and diced
Salt and pepper to taste
In a large mixing bowl, add orange, tangerine, lemon and lime juices. Dice all the remaining ingredients. Season and set aside for
later use.
Garnish:
2 plumb tomatoes julienne
½ red onion julienne
1 lime juiced
2 tbsp chopped cilantro
1 flour tortilla julienne
2 firm avocadoes (save for later use)
Instructions:
Combine ingredients toss and season with salt and pepper, set aside, deep fry the julienned tortilla and also set aside. OK Lets
put this baby together. Combine shrimp and marinade and refrigerate for at least 2 hrs (Don’t worry it will be worth the wait) 2
hrs later - using a sharp knife cut the avocado in half, remove the pit and the skin, and slice the avocado placing the cut side on
the cutting board slice the avocado long ways making very thin slices about ½ avocado per serving. Layer the avocado on 4 serv-
ing dishes, and with a large spoon divide the marinated shrimp on top of the avocado. Add about 2 table spoons of the julienned
tomatoes and onions on top and finish with the fried tortillas.
Catalina’s Orange
and
Tangerine Shrimp Ceviche
Juan Cucaz
Chef
JANUARY 2012 -
SEXY X2
MAGAZINE -
47